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Berbere Spiced Smoked Piri Piri Chicken

Berbere Spiced Smoked Piri Piri Chicken, Smoked Potatoes, Sautéed Greens

Cookware Required

Knife, Smoker, BBQ, Pan, Blender

Prep time

30 min

Cook time

2 hours

Southern Aspect is crafted for big and bold flavours! Aromas of stone fruits on the nose, apricot, peach and nectarine. An IPA with a punch, but the aromatics and hop flavours are big and bold and can stand up with grilled and smoked meats, spicy dishes, Thai & Indian curries, and goes well with salty snacks. The near dank, herbaceous and hop flavours lead to earthy pairing compliments. Herbs, Leafy Greens & Vegetables, and mushrooms.

Piri Piri Sauce

  • 1. Season the bell pepper with a drizzle of olive oil, pinch of salt and fresh ground pepper
  • 2. Roast pepper on BBQ, ensure you get a nice char on all sides
  • 3. Cover the pepper in a bowl with cling wrap
  • 4. Chop the garlic, measure out other ingredients while pepper cools
  • 5. Once pepper is cool enough to handle, peel and seed the pepper. Discard the core, skin and seeds.
  • 6. Combine roasted red pepper, chilis, garlic, vinegar and olive oil in a blender. Blend until smooth. Season with Salt & Pepper

Berbere Spiced Smoked Piri Piri Chicken

  • 1. Light and set your smoker to 275 F
  • 2. Mix the spice rub together with the olive oil and rub on the chicken – skin and flesh side
  • 3. Smoke the chicken for about 2 hours – After 1.5 hours, baste the chicken with a good helping of the Piri Piri sauce. You are looking for a temperature reading in the thigh of 165 F

Smoked Potatoes

  • 1. Toss in a bowl with Berbere spice
  • 2. Smoke with the chicken for 1 hour, until tender

Sautéed Greens

  • 1. If using Swiss Chard, take the leaves off the stems, chop the stems thinly and set aside. Chop the greens roughly.
  • If using Kale, take the leaves off the stems, discard the stems and chop the leaves roughly.
  • 2. Slice the garlic thinly and place in a small bowl with the white wine vinegar
  • 3. If using Swiss Chard, heat the olive oil in a pan. Add the thinly chopped stems and sauté until tender. Add the garlic and white wine vinegar and sauté until the garlic is soft.
  • 4. Add your greens and season with salt and pepper.
  • 5. Quickly wilt the greens​.

Plate the Dish!

  • 1. Place sautéed greens into a shallow wide bowl
  • 2. Place the potatoes on top of the greens
  • 3. Serve the chicken on it’s own dish to allow diners to help themselves
  • 4. Place extra piri piri sauce in a side dish for dipping adventures!
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ingredients

Piri Piri Sauce

  • 1 x Red Bell Pepper
  • 3 x Dried Finger Chilies
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • Kosher Salt & Fresh ground Black Pepper

Berbere Spiced Smoked Piri Piri Chicken

  • 1 whole chicken – cut back out to butterfly
  • 2 tbsp berbere spice
  • 1 sprig thyme – chop
  • 2 cloves garlic – chip
  • 1 tbsp Olive oil
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper

Smoked Potatoes

  • 400g baby potatoes
  • 1 tbsp berbere spice mix

Sautéed Greens

  • 1 bunch kale or Swiss Chard
  • 1 garlic clove
  • 2 tsp white wine vinegar
  • 2 tbsp olive oil
  • Kosher Salt & Fresh Ground Pepper

About the Chef

Mike Pigot is a Calgary-based, award-winning chef & entrepreneur who has worked with a variety of brands from your favourite local hang-out to those major national players and everything in between. His hobbies include traveling, live music, and festivals.

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